NOTHING-TO-IT POT PIE

"This is a two-pot pie; one pot is used to prepare it, the other is used to bake it. I make this often because it is so splendidly simple to prepare. Additionally, the flavor from this country-style dinner pie will knock your socks off and hopefully get your kids to eat vegetables of various colors. I do not use potatoes in my pot pies; I think they add more starch than necessary. But if you must, add two peeled and diced potatoes when adding the celery and onions to the first pot."

1 1/2 pounds skinless, boneless chicken/turkey breasts, rinsed, fat removed and cut into one-inch pieces
2 tablespoons butter or margarine
3 carrots, washed and sliced into 1/4-inch pieces
3 celery stalks, washed and sliced into 1/4-inch pieces
1 small onion, diced
1 cup frozen peas, thawed and drained
1 cup corn kernels, fresh, canned or frozen, thawed and drained
1 cup chopped broccoli or cauliflower
1/4 teaspoon each dill, thyme, rosemary and nutmeg or cloves
1/2 teaspoon garlic powder
2 packets dry chicken or turkey gravy
Two (9-inch) prepackaged pie shells or Grandma's Pie Crust, double recipe (recipe follows)

Place the chicken and butter in a large stockpot, cover with water and cook over medium high heat. Once this boils, skim scum from the top of the water, lower heat to medium, add carrots and continue to cook for 20-30 minutes. Add celery, broccoli and onions. Return to a boil, lower the heat to medium low and cook for 10-15 minutes or until the carrots can be pierced but are still crisp.

Preheat oven to 375 degrees F.

Grease a deep dish pie pan with butter, margarine or pan spray and line it with one of the pie shells.

Decrease the heat to low and vigorously stir the dry gravy mixes and spices into the pot, breaking up any lumps as you stir. Add peas and corn and simmer for a few minutes or until the gravy begins to thicken.

Once gravy has thickened, pour into the prepared pie shell, cover with the remaining shell, fold and flute the edges and bake for 30-40 minutes or until the crust is golden brown.

GRANDMA'S PIE CRUST
Makes 1 9-inch Pie Crust

1 1/2 cups flour
1/2 teaspoon salt
2-3 tablespoons cold water
1/2 cup plus 1 tablespoon cold vegetable shortening

Sift together flour and salt in a medium bowl.

With a pastry blender or two forks, cut the shortening into the flour/salt combination until little beads begin to form. Using a fork, work the water into the flour and shortening mixture until dough begins to form a ball. Do not overwork the dough.

Press dough into a flat ball and roll out onto a floured surface. Turn the dough carefully over two or three times during the rolling process.

Once dough is rolled out, gently lift and fit it into a 9- or 10-inch deep dish pie pan.

Trim off any excess dough and either flute the edge or press the edge with the tines of a fork to the side of the pan.

VARIATIONS:

DOUBLE PIE CRUST:
Double the above recipe and divide the dough in half prior to rolling. Have top crust rolled out and ready to apply on top of the filling. Once placed on top of the filling tuck the edges of the top crust under the edge of the bottom crust, flute the edge, poke a few holes into the top crust so that the filling can breathe and bake a chosen pie as directed.

LOW-FAT PIE CRUST:
1 cup plus 1 tablespoon flour
2 tablespoons canola oil
1 tablespoon skim milk
Mix all ingredients together and roll as you would for any other pie crust.

Serves 4-6
Source: Sharing Mountain Recipes by Randi Lee Levin